I’m updating and reprising this recipe post in honor of St. Patrick’s Day. It’s all part of our tradition every year. The Grandparents happen to be visiting this year and while everyone but me is still sleeping right now, it won’t belong before the kids wake up and head straight to the front porch, where they’ll check to see if the Leprechaun has left them any GOLD!

We each leave one shoe out on the porch the night before St. Patrick’s Day, and magically the following morning find our shoes filled with gold.

But this isn’t just any gold, since after all, Leprechauns are tricky little folk!

The boys go to great lengths to keep a watchful eye on their gold pieces, sometimes hiding them in creative spots (like in the freezer or under a pillow) to try to trick the Leprechaun himself! But inevitably by the end of the day, the gold pieces have all turned to stone. Oh well! It all makes for great fun and we still have our sandwiches to look forward to!

I never knew. I have always called the Corned Beef/Coleslaw sandwich a “Reuben”, from way back in my mammal-eating days. To be honest with you, Corned Beef is one of the very few meats I actually do still miss from time to time. EspeciallyCorned Beef Hash, topped with a couple of “Sunny-Side-Up” Eggs with toast on the side for breakfast. So yummy and so gross all at once!

In deciding what to name this version, I looked up “Reuben” and found that the name really only applies to the Corned Beef and Sauerkraut sandwich, and that it evolved into another form called the “Rachel”, which substitued Pastrami for the Corned Beef and the Coleslaw for the Kraut. So, what are we supposed to call the Corned Beef/Coleslaw variant? A Reubel? A Rachen? Doesn’t matter I guess, since we are going to ditch the Corned Beef and Pastrami altogether with my version anyway.